SMALL BATCH BAKING: CHOCOLATE CHIP COOKIES

Small Batch Baking:  Chocolate Chip Cookies! (yield:  8)



This is all you need:  ingredients for this small batch of chocolate chip cookies.  Amazing to think you can get 8 regular-sized cookies out of this!   You only need 1 tablespoon of the egg (beaten) and 1/2 teaspoon of vanilla.   No foolin’. Save the egg in the refrigerator for your  next batch (tomorrow)!


Cream together 3 tablespoon unsalted butter, softened;  3 tablespoons each brown sugar and granulated sugar.


To the creamed sugar mixture, add the 1 tablespoon beaten egg and reserve the rest in the fridge.  Add Vanilla extract.  Mix well.  Combine the flour and 1/8 teaspoon baking soda and 1/8 teaspoon salt in a small bowl.  Add the flour mixture to the creamed mixture.   Stir well to combine and then add the 1/2 cup chocolate chips.  I used Callebaut.


Divide the cookie batter into 8 equal portions.  Roll into balls and place on parchment-lined cookie sheet.  Bake at 375 degrees F for 10-13 minutes.    Allow to cool; remove to a baking rack to complete cooling.  [cakebrain’s note: we did not do this.  We ate them straight off the cookie sheet!]  Yields 8 cookies.


These were great out of the oven.  We ate more than half the batch (that’s 5 cookies, folks) right away.
What’s the point of baking a small batch?  Portion control.  And fresh-out-of-the-oven-cookies.  That, and it’s quite quick to make a small batch.  I didn’t whip out any electrical appliances.  I used a small bowl and a wooden spoon.  The author indicates to use a hand-held mixer.  To me, this defeats the point of making a small batch.  It’s too much washing-up.  These were fine made with the good ol’ wooden spoon. 

Small-batch baking is perfect for situations when there are only 1 or 2 of you in the household.  It appeals to people who don't like leftovers too.  If you prefer the fresh-baked smell and hot-out-of-the-oven-burn-your-mouth-sort of feeling, this way of baking is for you.  When I bake a batch of cookies, usually I have to bring more than half of them to work to share.  Now, this isn't necessarily a bad thing but it sure isn't as economical if you do a lot of baking.  Sometimes, I want to bake a great variety of things, but I can't because the counter is already full of my previous episodes of baking.

This recipe worked and it certainly satisfied our chocolate chip cookie cravings without endangering our waistlines.  In a super-sized society, it’s kind of nice to have this option to indulge without having to worry about having the will-power to have to stop at one.  That is, if you don’t eat the whole friggin’ batch by yourself.

I didn't buy Maugan's physical book but because I have a brand new iPad2, I went on Amazon and purchased the Kindle version to use on my Kindle and iPad2.  I bookmarked this recipe because it works and it's so quick.  Folks, this is the wave of the future.  I like the iPad2 because though I read novels primarily as an English teacher, I sure don't like the lack of colourful pictures on the Kindle.  The Kindle is great if you read tons of novels.  It's better on your eyes.  However, the iPad2 is great for magazines and cookbooks with colourful photographs of cakes and desserts [drool].

I can't tell you how relieved I am to be able to buy cookbooks again!  I am constantly restraining myself in bookstores because I have to weigh my desire with my physical space.  My bookshelves overfloweth with fantastic cookbooks I do not want to part with.  The  only drawback is not all books come in Kindle format yet.  That's my peeve.  I am also going to allow my Martha Stewart magazine subscription, my Cooks Illustrated subscription and my Fine Cooking subscription lapse.  I am loathe to dispose of all my magazines and it's just crazy.  I have MS magazines...and a whole bevy of others--dating all the way back to the 80's.  It's so difficult to find a recipe in all that even if you are organized and store them properly.

SMALL BATCH BAKING:  CHOCOLATE CHIP COOKIES
[adapted from Small Batch Baking for Chocolate Lovers by Debbie Maugans]

• 3 tablespoons unsalted butter, softened
• 3 tablespoons packed brown sugar
• 3 tablespoons granulated white sugar
• 1 tablespoon beaten egg [reserve the rest for later]
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unbleached all-purpose flour
• 1/2 cup chocolate chips

1. Preheat oven to 375 degrees F.  Line a cookie sheet with parchment paper.
2. Combine the flour, soda and salt in a small bowl.  Mix well.
3. Cream the butter and sugars in a small bowl with a wooden spoon.  [Original instructions call for a hand-held mixer in a tall bowl, but I find that too bothersome.]
4. Add 1 tablespoon beaten egg and the vanilla.  Mix well.
5. Add the flour mixture and continue beating until thoroughly combined and you don’t see any traces of flour.
6. Toss in the chocolate chips and distribute well.  Divide the cookie batter into 8 portions.  Form balls and space evenly on the cookie sheet.
7. Bake for 10-13 minutes.  [Original recipe calls for 13-15 minutes but I pulled them out at the 13 minute mark…and thought they were a tad overdone because we like our cookies soft and gooey in the middle; not crispy.  If you like crunchy cookies, go with the longer time-frame.]